Chicken and shrimp egg rolls

4 Servings

Ingredients

Quantity Ingredient
1 large Onion; finely chopped
1 Clove garlic; minced
5 teaspoons Sesame oil; (or canola)
2 cups Chinese cabbage; shredded
½ cup Snow pea pods; fresh, chopped
½ cup Waterchestnuts; canned, drained
1½ cup Chicken breasts without skin; cooked and chopped
6 ounces Shrimp; cooked, chopped
1 large Egg; slightly beaten
2 tablespoons Dry sherry
2 teaspoons Soy sauce; low sodium
⅛ teaspoon Cayenne pepper
8 Egg roll wrappers
1 cup Sweet & sour simmer sauce; (See Recipe Below)

Directions

Saute onion and garlic in 1 teaspoon of the oil in a wok or large skillet, until tender.

Combine chicken, shrimp, egg, sherry, soy sauce, cayenne and cooked onion and garlic in a large bowl and mix well.

Spoon ½ cup chicken filling evenly down the center of egg roll wrapper.

Fold one long side of wrapper over top and around filling. Fold in both ends using fingers to compress mixture into wrapper. Fold remaining side up and over the top and ends. Brush each roll with remaining sesame oil. Place filled rolls, seam side down on a large baking sheet.

Bake at 375º for 15 minutes or until golden brown.

Serve with Sweet and sour Sauce.

NOTES : Can substitute Romaine lettuce for Chinese cabbage. CFF: 25.9% Posted to Digest eat-lf.v097.n005 by Eva Santaniello <jova@...> on Jan 06, 1998

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